Partial evaluation ofDipteryx lacuniferaseed kernel as a nutritional food Evaluación parcial de la almendra del fruto deDipteryx lacuniferacomo alimento nutritivo
| Autor: | V. Queiroga-Neto, Pushkar Singh Bora, P. A.S. Souza, Zeomar Nitão Diniz, José Marcelino Oliveira Cavalheiro |
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| Rok vydání: | 2009 |
| Předmět: |
genetic structures
General Chemical Engineering food and beverages General Chemistry Body weight Industrial and Manufacturing Engineering Protein content chemistry.chemical_compound chemistry Dry weight Kernel (statistics) Botany Composition (visual arts) Food science Sodium dodecyl sulfate Dipteryx lacunifera Polyacrylamide gel electrophoresis Food Science |
| Zdroj: | CyTA - Journal of Food. 7:23-29 |
| ISSN: | 1947-6345 1947-6337 |
| DOI: | 10.1080/11358120902850594 |
| Popis: | The Dipteryx lacunifera plant is a native of the states of Piaui and Maranhao in Brazil. The fruit kernel, in spite of having a good potential for food use, is still unexplored. The present work investigates the kernel composition, electrophoretic behavior, amino acids composition, and antinutritional components in defatted kernel flour. The kernel constituted about 6.5% of the fruit. The average weight, length, width, and thickness of the kernel were 1.03 g, and 2.45, 1.44 and 0.58 cm, respectively. The lipid and the protein contents of whole kernel flour were about 41.8 and 13.3 g per 100 g, respectively, while in defatted kernel flour, the protein content was 26.4 g per 100 g on dry weight basis. The polyacrylamide gel in the presence of sodium dodecyl sulfate and 2β-mercapto-ethanol (PAGE-SDS-2βMe) revealed the presence of 12 proteins with molecular weights ranging from 7.8 to 97.3 kDa. The proteins with molecular weights 18.0, 39.6, 57.6, 69.2, and 97.3 kDa were the prominent ones, while those corres... |
| Databáze: | OpenAIRE |
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